After making my Sugar Cookie Tarts I had a lot of the filling left over. I was not about to chuck this down the drain so I had to come up with something to do with the filling. I had leftover strawberries and a TON of cream cheese filling. Math is by far my less favorite subject but even I could do the 1 + 1 in my head. And then bam my How to Hull a Strawberry post came into my head. Thus, my stuffed strawberry hearts were born.
I simply took a heart-shaped cookie cutter and pressed it down into the strawberry stem piece to hull it. Once the heart shape was cut far enough (but not so far as to cut the sides of the strawberry) I took a knife and angled it to remove the heart shape. Just like you would normally hull a strawberry.
Then using an icing bag or ziplock with a cut off corner fill the cut-out heart shape that was left in the strawberry. Freezing them for a bit before letting them sit out in room temperature is a good idea to make the filling stay where it should. No one needs cream cheese going everywhere.
Cream Cheese Filling Recipe
- 8 ounces cream cheese
- 1.5 tsp vanilla
- 2 tbsp heavy cream
- 1 3/4 cup powdered sugar
Beat the softened cream cheese and heavy cream together. Once this mixture is smooth slowly add in the powdered sugar and vanilla, beating on low. Place this mixture into a piping bag (or ziplock bag with a corner snipped) and fill up those strawberries to your heart's content. Remember this makes a lot of filling, probably enough for at least 30 strawberries. Reminds me of strawberry cheesecake!